Japanese Eggplant With Ginger And Scallions Recipe

Name: Japanese Eggplant With Ginger And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 garlic cloves, minced; 2 tablespoons ginger, minced; 1-2 jalapenos, chopped; 3 large scallions, chopped, green and white parts divided; 1 1/2 pounds Japanese eggplant, sliced into thin rounds; 3 tablespoons soy sauce; 4 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 tablespoon cornstarch

Servings: persons

2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons ginger, minced
1-2 jalapenos, chopped
3 large scallions, chopped, green and white parts divided
1 1/2 pounds Japanese eggplant, sliced into thin rounds
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon cornstarch

1
Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapenos and white parts of scallions and cook for 2-3 minutes, until fragrant.
2
Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
3
Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
4
Remove from heat and top with scallion greens before serving.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 garlic cloves, minced, 2 tablespoons ginger, minced, 1-2 jalapenos, chopped, and more.

Yes, Japanese Eggplant With Ginger And Scallions falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Eggplant With Ginger And Scallions

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